DOTTIE CROSS TMPJ72B
2 c All-purpose flour
1 c Granulated sugar
2/3 c Unsweetened cocoa powder
1 tb Grated orange peel
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1 1/3 c Vegetable oil
4 lg Eggs
1/2 c Orange juice
2 md Carrots,shredded* 1 1/2 cups
1 c Raisins
1 c Walnuts, chopped
CREAM CHEESE GLAZE
3 oz Cream cheese, softened
1/4 c Powdered sugar
3 tb To 4 T. milk
1/2 ts Vanilla extract
2 tb Unsweetened cocoa powder
- Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon
coated. In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended.
- Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan; bake 45-50 minutes until wooden pick inserted in center comes out clean.
- Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.
- Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth; remove 1 tablespoon to small bowl.
- To mixture in medium bowl, add cocoa powder and remaining 1-2 tablespoons milk; beat until smooth and of proper consistency for glazing.
- Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve.
